Crispy Oven-Roasted Breakfast Potatoes

Chef John's oven-roasted breakfast potatoes have an incredible crispy exterior and a soft creamy center—perfection! Baking soda in your parboil and turning while roasting is the secret to achieving textural perfection.

youtu.be/CftjaXsbo64?si=E0rPSTaLd2nrN-rB

2 ¼ pounds Yukon Gold potatoes, peeled, and quartered

6 cups cold water

4 ½ teaspoons kosher salt, plus more as needed

scant ½ teaspoon baking soda

3 tablespoons olive oil

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

¼ teaspoon smoked paprika

¼ teaspoon black pepper

a pinch of cayenne

subheading: Onions and Peppers (optional):

2 tablespoons olive oil

¾ cup diced red onion

½ cup diced peppers

salt to taste

⅓ cup thinly sliced green onions

Directions at allrecipes.com

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